Culatello

Photo by Kim Thompson Steel
Chef John Stewart
Photo by Kim Thompson Steel
Stewart’s King of Porc tattoo
Photo by Kim Thompson Steel
cut the thigh from the pig.
Photo by Kim Thompson Steel
Remove the skin and outer layer of fat from the thigh.
Photo by Kim Thompson Steel
Roll and tie.
Photo by Kim Thompson Steel
Dose liberally with old vine Zinfandel–The alcohol helps to knock back surface bacteria.
Photo by Kim Thompson Steel
Rub with sliced garlic.
Photo by Kim Thompson Steel
Cover entire exterior with sea salt.
Photo by Kim Thompson Steel
Stuff into a pig’s bladder, then stitch closed. This protects the culatello from drying out and from light that would turn its fat rancid.
Photo by Kim Thompson Steel
Tie the culatello securely, and beautifully, inside the pig bladder.
Photo by Kim Thompson Steel
Thinly sliced, aged culatello is served plain with a bit of pickle at Zazu.
Photo by Kim Thompson Steel
hang in a cold room for a month, then age 14 more months.